View

 

LIST

Meat loaf:

Cooking spray

3 (1-ounce) slices white bread

1 cup finely chopped onion

1 cup (4 ounces) grated fresh Parmesan cheese

1/2 cup thinly sliced fresh basil

1/3 cup sun-dried tomato sprinkles

1/4 cup chopped fresh parsley

4 garlic cloves, minced

2 1/2 pounds ground turkey breast

2 large eggs

Sauce:

1/2 cup red currant jelly

1/4 cup dry red wine

1 teaspoon all-purpose flour
(Gluten Free is best)

 

Sun-dried Tomato Turkey Meatloaf

To Begin:
Pre-heat to 400 degrees

Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
We could consider making 3 and freezing 2, since each makes at least 3 meals.

Preparation:
To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form.

Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs).

Divide meat mixture in half. Press each portion into prepared pans.

Bake:
Bake at 400° for 55 minutes or until a meat thermometer registers 170°.
(one source of this said 160, another, 180)

Sauce: |
When meatloaf is about done....
To prepare sauce, combine jelly, wine, and flour in a small saucepan.
Bring to a boil; cook 5 minutes or until jelly melts.

To freeze unbaked meat loaf:
Cover with plastic wrap, pressing to remove as much air as possible.
Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked meat loaf
Thaw completely in refrigerator (about 24 hours).
Preheat oven to 400º.
Remove foil; reserve foil. Remove plastic wrap; discard wrap.
Cover meat loaf with reserved foil; bake at 400º for 40 minutes.
Uncover and bake an additional 40 minutes or until a meat thermometer registers 170º.
Prepare half of red currant-wine sauce; serve over meat loaf.

This should make:
Makes 2
1 for now, 1 to freeze
We could consider making 3 and freezing 2, since each makes at least 3 meals.

Source:
Cooking Light

More >>

 

123 • 4 • 5 << PreviousNext >>